Holy CRAP!!
WANT
WANT
WANT!
Is that the Not-Thanksgiving, Thanksgiving dinner thing? Or was that a one-time experiment?
'Cause I’m thinking of ordering two of those things right now…
Hell, resting burgers is a good habit to get into!
I don’t know. That article–especially all the stuff on the right side, actually suggests to me that the steak resting isn’t a myth at all. They seem to be arguing, well, there is more fluid loss if you don’t rest it, but it doesn’t matter.
Do American and Scottish ovens not have separate warmer drawers? I thought those were standard issue.
This Yank has never seen/heard of this.
What would have been the warmer drawer in the past has now become a storage drawer, I think.
I have a **warming ****plate **on my stove top, to the right of the gas elements. When the main oven is on, it warms the warming plate, or there is a control to turn the warming plate on to heat manually when the stove isn’t being used.
I live in a small flat with a small kitchen with a small oven.
Huh. It’s like the electric kettle thing all over again. I can’t imagine my kitchen without it - how do you heat up plates?
Jeez - everything really is bigger in America.
And the benefits of ‘resting’ steaks is certainly not a myth. I spent many years wondering why the steaks I cooked at home were never near the deliciousness of restaurant steaks, until I tried resting one after searing on both sides, while I hastily cobbled a sauce together. With resting under (under foil + hand towels) of approximately 10 minutes they are on another level of tastiness and tenderness.
I actually only read the left side. Now glancing through the right side, it seems like they’re saying when there is a difference in the amount of juice, it’s not realistically detectable in the actual eating. But you’re right the right side seems to bear out the myth in a sense.
Additionally, most of his recipes call for resting. For instance, his brisket recipe does, which also links to his instructions on how to set up a faux cambro (though I don’t think that page is written by the main author).
Have you seen an oven with a drawer underneath it where people store their baking sheets and shallow pans? That’s a warming drawer, which no one uses for that purpose. Every oven I’ve ever seen has one.
I have never heated up a plate. Once or twice I’ve accidentally had some still warm from the dishwasher. If you mean a plate with the food on it, that’s what the microwave is for.
He does argue that there’s a difference between resting that type of high-collagen, slow-cooked-to-high-internal-temperatures sort of meat vs. steaks that are cooked medium rare, though. I’m happy to bust cooking myths (like steaks need to be room temperature when you cook them [they really don’t], that steaks must only be flipped once [although that is the way I do it, multiple regularly timed flips work well, if not better, too], and things like that), but this one, in my experience, does make a bit of a difference in a steak.
The oven I bought last year has both a warming area on the stove top, and a warming drawer.
I used the drawer last year during Thanksgiving.
Things I’ve learned about cooking steak from Saturday Kitchen and other cooking shows:
- Steak at room temperature
- Get the grill pan smoking hot
- Oil the meat, not the pan
- Resting time should be about the same as cooking time.
I’m not always religious about 1 since I usually forget to take the steak out of the fridge in time. It would be interesting to do blind tastings between a steak that follow all of the rules, and ones that violate one or more of them.
I do well to get steaks from the backyard grill to the dining table warm.
On some gas stoves I’ve used, that was for broiling. I’ve also had cheap apt electrics that had no opening drawer underneath. Not missing, it wasn’t even an opening.
Most electrics I’ve seen, tho, have one.